Grilled courgette & pancetta sandwich with manchego

How Maurice does it

1. 1

   Light a charcoal grill (or preheat a grill pan on the stove over high heat).

2. 2

   Slice the courgette into long, flat strips. Thinly slice the garlic and chop the sage.

3. 3

   Place a round silver pan (or a grill-safe skillet) on the grill and add the olive oil. Once hot, arrange the courgette strips in the pan.

4. 4

   Add the garlic and chopped sage to the pan. Pour in the white grape juice and let it sizzle.

5. 5

   Add the pancetta strips to the pan and cook until they start to crisp.

6. 6

   Meanwhile, toast the bread slices on the grill until nicely charred on both sides. Set aside on a cutting board.

7. 7

   Pour the soy sauce into the pan and squeeze in the fresh lemon juice. Stir to combine.

8. 8

   Sprinkle the grated Manchego over the courgette and pancetta mixture. Let it melt completely.

9. 9

   Using a fork, transfer the courgette, pancetta, and melted cheese mixture onto the toasted bread slices.

10. 10

    Top with thin rings of raw onion and extra fresh sage leaves. Serve immediately.